Mexican brownies with dulce de leche and ice cream


  • 150g dark chocolate
  • 113g butter, softened
  • 2 tbsp cocoa powder
  • 200g sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 95g plain flour
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper
  • Vanilla ice cream
  • Dulce de leche


  1. Melt the chocolate and the butter in astainless steel bowl placed over a pot of barely simmering water. Make sure the bowl does not touch the bottom. Beat until smooth.
  2. Remove from the heat and stir in the sugar and cocoa powder.
  3. Whisk in the vanilla and the eggs, one at a time, beating well after each addition.
  4. Stir in the flour, salt, cinnamon and cayenne pepper.
  5. Pour into a baking tray lined with baking paper.
  6. Bake for 20 – 25 mins until a skewer inserted into the centre comes out with a few clumps.
  7. Serve warm with a scoop of ice cream and top with dulce de leche.

Dulce de leche

  • 1 litre whole milk
  • 300g granulated sugar
  • 1 vanilla bean, split and seeds scraped
  • ½ tsp baking soda


  1. Combine the milk, sugar and vanilla bean in a saucepan that takes at least 4 litres of liquid.
  2. Bring to a simmer, stirring occasionally until the sugar has dissolved.
  3. Add the baking soda and stir to combine.
  4. Reduce the heat to low and cook uncovered at a bare simmer, stirring occasionally, though not re-incorporating the foam that forms on the top.
  5. Cook for 1 hour and remove the vanilla bean.
  6. Continue to cook for approx 1 more hour until the mixture is dark caramel in colour and has reduced to approx 1 ½ cups.
  7. Store in the fridge for up to a month.

More in Food

Get access to the real stories first with the digital edition